Savoiardi: fingers has never tasted this good….


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So the quest for Italian cookies continue! I love anything flavorful yet healthy and these savoiardi cookies hit just the right spot! These yummy biscuits are know typically in America as lady fingers and most commonly used for tiramisu recipes although I think these freshly baked homemade biscuits are absolutely good to go!

This is a delicious simple recipe with ingredients that you probably already have in your pantry. I whipped this up in literally 10 – 15 minutes and I can already smell the warm sweetness of the biscuit in the kitchen!

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As there’s limited space for a convention oven and most of us here in Hong Kong are equipped with the next choice, aka a toaster oven, I found that this recipe works perfectly fine. Some adjustments to note is that heat may be distributed less evenly and I found that with my oven, the back burned faster so I rotated 5 – 7 minutes into baking. Always a good thing to continue to monitor your first batch to see which heat and time works best with your particular oven! Another caution to take is that these smaller ovens will induce heat closer to the cookies and will cause higher tendencies the burn so I bake them until they harden and put a layer of aluminum foil on top to avoid burning the tops of these delicate cookies (Thanks mom!).

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SAVOIARDI RECIPE (source: www.allrecipes.com)

This recipe makes 24 cookies
Note: This simple recipe is tested fool-proof! I whipped the egg yolk only somewhat consistently and egg whites sometimes with softer peaks, sometimes stiffer peaks and result is still a soft spongecake biscuit!

Ingredients:

  • 4 eggs
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour

Directions:

  • Preheat oven to 375 F (190 C). Line three jelly roll pans (or any flat baking pan) with parchment paper. Prepare a pastry bag with a size 6 (1/2 inch tip). Note: I’m more of an economical baker so I always substitute with a large ziplock bag with a 1/2 inch tip cut!
  • Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored (Can use mixer for a couple minutes or by hand for around 5 minutes- I got a good workout from this!)
  • In a clean bowl beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
  • Sift the flour over the egg mixture and gently fold it in.
  • Fill the pastry bag with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner. Note: Feel free to sift powder/icing sugar on top of these prior to baking for an added touch of sweetness!
  • Bake for around 15 minutes until firm to touch and golden. Remove fingers from baking sheet and place on racks to cool.

After cooling, there’s 2 choices: EAT ALL IMMEDIATELY or store these lovely fingers in an airtight container between layers of wax paper. They also freeze well.

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